"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963


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This recipe for JICAMA, MANGO & WATERCRESS SALAD, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance
Added: Thursday, October 4, 2007


3/4 c walnut oil
6 T white wine vinegar
5 T chopped cilantro
3 T chopped toasted pecans

2 large bunches watercress
2 small red bell peppers, cut into matchsticks
2 c matchstick strips jicama
2 c matchstick strips fresh mango
1/2 c pecan halves, toasted

Whisk walnut oil, vinegar and cilantro in small bowl. Stir in pe­cans and season with salt and pepper.

For salad: combine all vegetables and toss with dressing to coat. Sprinkle with pecans and serve. Serves 8

MANGO VINAIGRETTE (from Devin Kyle, HWL chef 2003)

1/2 jar Del Monte "fresh" mango Red Wine Vinegar
Olive or Vegetable Oil
Salt and Pepper

Devin loved to "throw things together". He "threw" the mango into the processor to puree. Then strained the puree. He "tossed" in a good splash of red wine vinegar, then some sugar (probably about 1 teaspoon). Then he added the oil while whisk­ing the puree. Season with salt and pepper. Start with about 1/2 c oil and keep adding until you have the right consistency and taste.

This is a great alternative to plain old vinaigrette dressing.

Personal Notes:
Personal Notes:
This another recipe from Healing Waters Lodge in Sheridan, MT They really had good food.
Note from Editor;
For those who still haven't met the jicama it is a vegetable humble, if not homely in appearance. For some reason it is never described for itself but always compared to something else. It doesn't even get much credit for its own crisp, just sweet enough taste, which is also usually likened to that of other vegetables. Use it like water chestnuts, some say, or grate it as a passable substitute for daikon. It is also characterized as a cross between an apple and a potato.

And yet nothing is quite like the jicama, a member of the morning glory family that hails from Mexico and South America. Like the hot pretzels on the sidewalks of New York, jicama is a street food in its native habitat, sold with a squeeze of lime and a shake of fiery chili powder.
Its crispy white flesh is hidden under a fibrous dust-brown skin, which must be completely stripped off. Like potatoes, jicamas can be steamed, baked, boiled, mashed or fried. Unlike potatoes, however, they can also be eaten raw. Sliced into wide sticks, jicama makes a crunchy carrier for guacamole and highly seasoned dips. Cut up into squares, it enhances fresh fruit salad, absorbing and reflecting surrounding flavors. It is equally versatile as a cooked vegetable -- saute with carrots or green beans, stir-fried with chicken or shrimp, or simmered in savory stews. Low in starch and calories, jicama is satisfying, flavorful and nowhere near as strange as it looks.




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